Preheat oven to 375 degrees.
To toast the pignoli, heat a dry skillet over medium heat. Add pignoli and stir continuously for 5 minutes as they toast. Remove immediately to a plate and allow to cool. Chop coarsly.
In a bowl, combine the flours, Aniseed, salt, baking soda and pignoli. In another bowl, thoroughly whisk together the maple syrup, oil, and vanilla.
Stir the wet ingredients into the dry mixture for a soft dough. Form the dough into balls about 1" in diameter and then press each ball into a round cookie about 1/4" thick. Set cookies on oiled cookie sheets about 1" apart. Bake for 12-15 minutes. Transfer to a wire rack to cool.